I have been making slightly different versions of avocado soup every week recently, using what I have available. One week I used spinach, another I used lots of basil, another week was lime and cilantro…. I got my hands on bell pepper and heirloom tomatoes this week, so that’s what I used, and I love this version.
2 lbs zucchini (this time I used gold bar zucchini)
2 ripe Avocados
1/2 bunch cilantro
1 yellow onion
3 cloves garlic
oil of choice
1 red bell pepper
1 small heirloom tomato
paprika, cayenne pepper, real salt, and cumin
Chop the onion. Heat up a pot with some oil. Add the onions and garlic and stir fry on low/medium heat. Sprinkle in plenty of paprika; cover all over those onions. Add cumin, salt, and cayenne pepper, (the amount you like). Add chopped tomato. Once the onions have cooked down, add some water. Bring it to a boil, add in chopped bell pepper, and let it simmer for a while. It’s ok if it doesn’t simmer a long time, but if you can, let it simmer an hour or two, so the broth gets tastier.
There should be just enough water in the pot to cover the zucchini. Then add chopped zucchini and cook medium/high heat until the zucchini is cooked through.
Add the soup to a blender, then add avocados and fresh cilantro. Blend super smooth. If it’s too thick, add a little more broth or water. If it’s not thick enough, add another avocado.
You can eat this hot or chilled!